Ginger Cinnamon Hibiscus Ice Cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

250 g cream
250 g milk
150 g eggs
60 g sugar
50 g white chocolate
30 g hibiscus flower syrup
5 g ginger
4 g cinnamon stick
1 g hibiscus flowers (tea)

Recipe preparation

(1) Mix the cream, milk, sugar and eggs well together, heat to 82 °C while stirring constantly. Stir in hibiscus flower syrup and white chocolate. Add the cinnamon stick and hibiscus blossoms and let stand for 20 minutes, then remove the cinnamon stick and hibiscus blossoms again. Peel the ginger, grate finely and season the mixture with it. Pour into a pacotizing® beaker.
(2) Close the Pacossier® beaker, label it and freeze at −20 °C for at least 24 hours.
(3) If necessary, Pacotize® three times with normal pressure.